Homemade tomato sauce

Description

Sauce for pasta, pizza and more. In the previous recipe from sun-dried tomatoes we have a lot of core. You can cook the incomparable tomato sauce that can be used for cooking pasta, pizza, or just eat them as a homemade ketchup.

Ingredients

Tomato

6 kg
Bow white

1 piece
Apple juice

1 cup
Carnation

5 piece
Fenugreek

0.5 tsp
Allspice

8 piece
Salt

1 Tbsp
Brown sugar

5 Tbsp
Basil
Cinnamon

1 tsp
Black pepper

1 tsp
Vinegar

2 Tbsp
Pepper pink

0.5 tsp
Garlic

4 tooth
Olive oil

1 Tbsp
Chili

Cooking

The core of the tomato (or tomatoes) squeeze on the juicer.

I made it using blender, and triturated through a sieve.

Seeds to throw away. You get about 3,5-4 litres of juice depends on the juiciness of the tomato. Put on high heat, stirring constantly, bring to a boil. Cook for 2 hours, without covering with a lid, till the juice is evaporated to half.

Fry the chopped onion and garlic until Golden, add a glass of Apple juice. Punching until smooth, add to the sauce. Cook for another 30 minutes. The Apple contains natural pectin, it will help thicken the sauce.

All the spices put in a sterile piece of bandage or gauze.

To tie the knot. Immerse in a saucepan with the juice.

To do the same with fresh Basil.

Tie in cheesecloth, immerse in a saucepan.

Add ground cinnamon, coriander, black pepper, sugar, salt, ground pink pepper, white wine vinegar. Cook for another 20-30 minutes. During this time, the sauce evaporated a bit more. You may need to add salt or sugar to taste.

Pour the sauce in sterilized jars, cover, wrap in towel, put upside down and leave it to cool until morning. Of this amount, the juice will 1.5 liters of sauce, i.e. three half-liter cans.

The sauce is very flavorful, quite thick with a velvety texture.

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